04 Dec Herb & Citrus Butter Roasted Turkey

Herb & Citrus Butter Roasted Turkey
Serves 12
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Prep Time
30 min
Total Time
4 hr
Prep Time
30 min
Total Time
4 hr
146 calories
3 g
42 g
9 g
9 g
5 g
68 g
23 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
68g
Servings
12
Amount Per Serving
Calories 146
Calories from Fat 81
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 42mg
14%
Sodium 23mg
1%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 9g
Vitamin A
5%
Vitamin C
7%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lemon
  2. ½ c. butter
  3. ½ shallot
  4. 8 large sage leaves
  5. 2 T. fresh thyme leaves
  6. 1 T. rosemary leaves
  7. 1 clove garlic
  8. 1 fresh whole turkey
  9. Kitchen string
  10. 1 c. dry white wine
  11. 1 c. low-sodium turkey or chicken broth
  12. ¼ c. all-purpose flour
Instructions
  1. Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced. Reserve and chill 1/4 cup herb butter.
  2. Heat oven to 425 degrees F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
  3. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.
  4. Bake on lowest oven rack at 425 degrees F for 30 minutes. Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes.
  5. Transfer turkey to a serving platter. Pour drippings through a fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings.
  6. Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy
Notes
  1. Potassium: 503 mg
  2. Phosphorus: 322 mg
Adapted from Revised by Pat Handley, RD, LDN
beta
calories
146
fat
9g
protein
9g
carbs
3g
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Adapted from Revised by Pat Handley, RD, LDN
Dialysis Clinic, Inc. http://www.dciinc.org/